Thursday, 17 November 2011

Chickpea salad with Tahini


Take 200 g cooked chickpeas, add  30 g pistachios, 1 mashed garlic clove ,lemon juice and 2 tablespoon chopped parsley.
Then make the seasoning mixing 2 tablespoon tahina with 1 tablespoon water and 1 tablespoon extra virgin olive oil. Add salt and pepper and pour the seasoning over your chickpeas.
Sprinkle with paprika, mix well and let everything rest for about 15 minutes into your refrigerator.
If you prefer you can season the salad with extra virgin olive oil only.

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